Chef's knives are not supposed to be used on hard stuff like bone. The Babish, which I also own and end enjoy, is a soft blade. A harder steel will retain a sharper edge, but is likely more brittle. That's probably why the Babish survived the chicken experience when the Shun did not.
That type of Japanese knives isn't made for de boning. It's a knife for gentler use. not the knives fault it chipped. And the babish is based on German knives I think. And they are more hefty that's why it cutting chicken good.
First off, thank you for your comment. Second, I fully agree with you about that not being ideal for de-boning, however, I have not used either of the knives for that. I am comparing general-use chef knives. Both knives are considered to be chef knives, and even the Shun website claims that the knife is an "all-purpose" blade. That being said, I have never used either one for de-boning. I used both equally in the kitchen doing simple tasks such as slicing fruits, vegetables, and slicing meat. Third, after more testing and daily use of both knives, I have to say that the Shun Japanese knife has not had any further chips, and has kept an edge better than the Babish knife. Finally, I would honestly recommend both knives to someone looking to get an affordable knife. The Babish knife has not chipped, but it lost its edge faster than the Shun knife.
@@bridgesbrothersbbq1093 I'm looking at getting new knives with quality. I like your video and comment. They both have pros and cons. Your video seems like a real life situation I would experience. Both can be fun. The delicate precision of one and the ability to just hack through with out worries with the other. I might have to go both ways on this one. And sharping is its own situation for both. Thanks!!!
@@elzabig1 If you are in the market for some new knives then I also recommend looking at Dalstrong Knives. Their website is dalstrong.com/ and I have heard some great reviews about them, especially from pitmasters and people who like to cook on a grill. I have not checked the prices recently, but last time I checked they weren't too expensive. I suggest you check them out and read up on them!
A chefs knife with a delicate tip does not compare to a cleaver/chef combo when it comes to chopping or butchery. That shun deserved better! The “Clef” knife is built for abuse, in contrast. 🧐 I could tell immediately where the design inspiration came from, though.
Chef's knives are not supposed to be used on hard stuff like bone. The Babish, which I also own and end enjoy, is a soft blade. A harder steel will retain a sharper edge, but is likely more brittle. That's probably why the Babish survived the chicken experience when the Shun did not.
That type of Japanese knives isn't made for de boning. It's a knife for gentler use. not the knives fault it chipped. And the babish is based on German knives I think. And they are more hefty that's why it cutting chicken good.
First off, thank you for your comment. Second, I fully agree with you about that not being ideal for de-boning, however, I have not used either of the knives for that. I am comparing general-use chef knives. Both knives are considered to be chef knives, and even the Shun website claims that the knife is an "all-purpose" blade. That being said, I have never used either one for de-boning. I used both equally in the kitchen doing simple tasks such as slicing fruits, vegetables, and slicing meat. Third, after more testing and daily use of both knives, I have to say that the Shun Japanese knife has not had any further chips, and has kept an edge better than the Babish knife. Finally, I would honestly recommend both knives to someone looking to get an affordable knife. The Babish knife has not chipped, but it lost its edge faster than the Shun knife.
@@bridgesbrothersbbq1093 I'm looking at getting new knives with quality. I like your video and comment. They both have pros and cons. Your video seems like a real life situation I would experience. Both can be fun. The delicate precision of one and the ability to just hack through with out worries with the other. I might have to go both ways on this one. And sharping is its own situation for both. Thanks!!!
@@elzabig1 If you are in the market for some new knives then I also recommend looking at Dalstrong Knives. Their website is dalstrong.com/ and I have heard some great reviews about them, especially from pitmasters and people who like to cook on a grill. I have not checked the prices recently, but last time I checked they weren't too expensive. I suggest you check them out and read up on them!
A chefs knife with a delicate tip does not compare to a cleaver/chef combo when it comes to chopping or butchery. That shun deserved better! The “Clef” knife is built for abuse, in contrast. 🧐
I could tell immediately where the design inspiration came from, though.
Clef knife?
New sub, great content
You mean "Shoon" not "Shun".
It is pronounced SHUN. It has a break down of their name on every warranty card you receive with your purchase.